Time: 15 minutes prep + 30 minutes baking + cooling time
Yield: One 9x13 pan...cut them as small or large as you choose.
They are very rich, so you may wish to cut on the smaller size.
Recipe from my beautiful sister in law Cynthia Gull
***NOTE: These bars need to be given some time to cool, and set up. They are best made several hours before serving. End of note. Thanks for reading.***
45 oreos (3 sleeves, or one regular package)
1/2 C butter (1 stick) melted
3/4 C milk chocolate chips
3/4 C white chocolate chips
3/4 C semi sweet chocolate chips
3 C mini marshmallows
3/4 C pecan pieces
1 T olive oil
1 14 oz can sweetened condensed milk
1. Make your crust! Pour your oreos into a small (or large, if you have one) food processor and grind them up into crumbs. My small food processor can do about 15 at a time, so I did three batches.
2. Melt your butter in a small mixing bowl. Add the oreo crumbs to the butter, stir them all together until well combined.
3. Spray a 9x13 pan with cooking spray and then press the cookie crumbs into the pan and vwalla. A crust is born. Easiest birth I have yet to witness.
4. Heat up a large skillet over medium high heat. Pour in 1 T olive oil. When the oil is hot (should take about 15 seconds) add your pecans and sprinkle them with a bit of salt.
5. Let them toast for about 5 minutes, stirring every so often. Don't let them burn, just allow them to get a little darker in color.
6. Sprinkle the milk chocolate chips evenly over the crust. Then the white followed by the semi sweet. What a lovely trio.
7. Sprinkle on the marshmallows followed by the toasted and every so slightly salted pecans.
8. Carefully drizzle the sweetened condensed milk over the top of your confection. Let it get down into all of the cracks.
9. Bake this beauty at 350 degrees for approximately 30 minutes, or until you can see that it is bubbling slightly.
10. Cool to room temperature. Cut them carefully with a sharp knife and serve.